Figgy Pudding with Custard Sauce

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Figgy Pudding with Custard SauceA traditional English steamed pudding served during the Christmas holiday.This version calls for butter and shortening instead of suet, a solid white fatfrom the loin and kidney regions of meat animals.1/2 cup butter1/2 cup vegetable shortening1 cup granulated sugar3 egg yolks1 cup milk2 tablespoons rum extract (or flavored extract of your choice)1 apple, peeled and cored and finely chopped1 pound dried figs, ground or finely choppedGrated peel of 1 lemon and 1 orange1 cup chopped nuts1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground ginger1 1/2 cups dried bread crumbs2 teaspoons baking powder3 large egg whites, stiffly beatenCustard Sauce (recipe follows)Sweetened whipped cream (optional)1. Preheat oven to 325*F (160*C). Generously grease an oven-proof2-quart bowl or mold; set aside.2. Cream together butter and shortening. Gradually add sugar, eggyolks, milk, extract, apple, figs, lemon and orange peel. Add next 6ingredients, mixing well. Fold stiffly beaten egg whites into mixture.3. Pour into prepared bowl or mold and place into large shallow pan andplace on middle rack in oven. Fill the shallow pan half-full with boiling waterand slowly steam pudding in oven at 325*F (160*C) for 4 hours, replacing wateras needed.Custard Sauce:2 cups milk1 large egg3/4 cups granulated sugar1 tablespoon water1 teaspoon vanilla extract1 tablespoon all-purpose flour1 tablespoon butter1. In saucepan, scald milk and allow to cool.2. Mix together remaining ingredients, except for butter. Add to cooledmilk. Cook over low heat until thickened. Remove from heat and stir in butter,mixing well.3. Serve pudding warm with custard sauce or sweetened whipped cream.Store unused portions in refrigerator.Makes 12 servings.Traditional English Bread Pudding8 slices (about 1-inch thick) day old home-style white bread2 ounces (about 1/2 cup) sultanas (raisins)Grated rind of one lemon2 large eggs3 level tablespoons caster (granulated) sugar, divided use1 pint (2 cups) vanilla-flavoured milk*1. Remove crusts and reserve for another use, if desired. Cut breadinto 1-inch cubes. Place in lightly-buttered overproof dish, with alternatelayers of sultanas mixed with the grated lemon rind.2. Beat eggs lightly with 2 tablespoons of sugar and the milk. Pourcustard over bread cube mixture; sprinkle remaining sugar over the top.3. Bake in a preheated oven at 350*F (175*C) for about 30 minutes. Letcool slightly and enjoy! With this English-style dessert you do not need anyother sauce.Makes 4 servings.* Or mix 1 to 2 teaspoons vanilla extract with plain milk.